Lamb Chops

This recipe is based on Simple Grilled Lamb Chops. Marinate 2 pounds of lamb chops (or lamb steaks) in the following for 1–2 hours:

60 ml White Wine Vinegar

30 ml Olive Oil

10 g Salt

1 Yellow Onion (chopped)

2 Cloves Garlic (minced)

1 g Black Pepper

1/8 tsp Cinnamon

1/8 tsp Allspice

1/8 tsp Garam Masala

Bring out of refrigerator 30 minutes prior to cooking. Before cooking, remove lamb from the marinate, wiping off as much as possible of the marinade with your fingers. In a really hot (water should bounce away from the surface) cast-iron pan, fry the meat 3 minutes on each side. There is no need to oil the pan as the oil from the marinade should be enough. Once the meat is positioned in the pan, do not move it around. After frying, let meat rest for 5 minutes before serving.